Merguez sausages are made from lamb or beef and usually contain harissa, cumin and fennel. Combined with red cabbage and lentils this dish is packed full of flavour and makes a beautiful, colourful meal.
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Ingredients
- 1 onion, finely sliced
- 1 small red cabbage (about 1kg), finely sliced
- 1 eating apple, grated
- 1 tbsp soft light brown sugar
- 60ml white wine vinegar
- 120ml dry cider
- 2 tbsp redcurrant jelly
- Good grating of fresh nutmeg
- 1 cinnamon stick
- 200g puy lentils
- 750ml chicken stock
- 2 tbsp vegetable oil
- 10-12 merguez sausages (or cooking chorizo)
- Handful of fresh flatleaf parsley, finely chopped
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Method
- Heat the oven to 160°C/fan140°C/gas 3. Combine the onion, cabbage and apple in a flameproof casserole. In a jug, mix the sugar, vinegar, cider and redcurrant jelly, then pour over the cabbage. Add the nutmeg and cinnamon stick, season well, then bring to a simmer over a low heat. Cover and transfer to the oven for 1½-2 hours until tender.
- Meanwhile, cook the lentils in a pan with the stock (or enough water to cover them) for 15-20 minutes, covered, until tender, then drain.
- While the lentils are cooking, heat the oil in a frying pan and fry the sausages for 8-10 minutes, turning regularly, until just cooked. Remove from the pan with tongs, leaving the fat behind, then slice each into 3 pieces, diagonally. Mix into the cooked lentils and set aside.
- Remove the cabbage from the oven and stir through the lentils, sliced merguez and parsley. Taste, adjust the seasoning and serve.
Nutrition
- 482kcals Calories
- 23.5g (7.4g saturated) Fat
- 23.7g Protein
- 35.9g (15.8g sugars) Carbs
- 10.2g Fibre
- 2.3g Salt
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Reviews
I enjoyed this recipe so there were good flavours all through. My husband is not a huge lentil fan but liked it despite them. We scored it 7.5 out of 10. Good week meal food
I love this recipe because it incorporates one of my favourite ingredients (red cabbage) in a way that the whole family will enjoy. Sausages and lentils are an amazing combination – much better than mash in my opinion. This recipe was easy to make and just leave on the stove – a pleasure to come home to!
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